Grilled Tomatillo and Purple Basil Salsa

I like to use opal basil: It's deep purple, very flavorful and sturdy, and—unusual for basil—it dries beautifully.

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  • Servings: MAKES ABOUT 3 CUPS

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  • 1 pound tomatillos, husked
  • 1 large ear of corn, shucked
  • 1 small red onion, sliced 1/3 inch thick
  • 4 slices of bacon
  • 1 garlic clove, minced
  • 1/2 chipotle chile in adobo, minced
  • 1/4 cup torn purple basil leaves
  • Salt and freshly ground pepper 

How to make this recipe

  1. Light a grill or preheat a grill pan. Grill the tomatillos and corn over a moderately hot fire or moderate heat until lightly charred all over, about 4 minutes per side. Transfer to a plate. Grill the onion slices until lightly charred, about 3 minutes per side. Remove the charred skins from the tomatillos and quarter them. Slice the corn kernels off the cob. Cut the onion into 1/4-inch dice.

  2. In a skillet, fry the bacon until crisp. Drain on paper towels and coarsely chop. In a bowl, combine the garlic with the chipotle, then stir in the tomatillos, corn, onion and bacon. Fold in the purple basil, season with salt and pepper and serve.

Contributed By Published June 2000

484600 recipes/grilled-tomatillo-and-purple-basil-salsa 2013-12-06T23:30:56+00:00 Marcia Kiesel spring|summer|grilling-barbecuing|barbecue-cookout|cocktail-party|game-day|american|southwestern-tex-mex|dips-and-spreads|sauces-and-condiments|6|fast june-2000,tomatillo salsa,summer salsa,purple basil,opal basil,grilled tomatillo,Marcia Kiesel recipes,grilled-tomatillo-and-purple-basil-salsa 484600

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